à Fleur de Peau

100 years or more

• Whole bunches for 20 days then pressed
• Alcoholic fermentation with indigenous yeasts (total of one month)
• Aged for 9 months, half in old 225-litre barrels and half in vats
• No fining
• No filtration
• 3 gr/hl of sulfer added when put into vats, and then no more

For rich or refined winter dishes such as beef bourguignon or octopus in red wine and black olives

Between 14°C and 16°C

Consume between 5 and 10 years